Bread or Pain or Brood or Non or Bröd
This week’s #TwitterBakeAlong (hosted by The Baking Nanna and Rob Allen) is all things bread. With a sourdough starter happily bubbling away, a requirement for rolls and being in the midst of a new year’s health kick, we decided to make a couple of breads we know and love, as well as something a little different....
We started off with a Sourdough Pain Naturel, courtesy of Ed and Marieke of the Weekend Bakery. This classic white sourdough starts off the night before with a ‘poolish’ made from your starter, flour and water. In the morning this bubbly mixture gets more flour and water added to form a dough and, a short while later, the salt is added. Five and half hours of occasional folds and a long prove in a banneton get you ready for baking. We swapped out 75g of white flour for dark rye as we love the nuttiness this brings.
Our second bake also began life the night before. This Super-food Protein Loaf from Jamie Oliver requires 100% trust as it’s unlikely you’ll have baked anything like this before. Your dough is a batter and contains no gluten, it’s enriched with egg but there are four of them. Oh, but you do add yeast! We opted for the overnight rest as it promises “slightly more complex sour flavours”. Sour, tangy and intensely savoury, this is the perfect vehicle for a light lunch.
Our final bake was a batch of 100% spelt rolls using Doves Farm Spelt Flour. We simply halved the 1lb loaf recipe on the packet and divided by 10, placing each blob of dough (it’s a soft mix) into a buttered muffin tin. Baked for 20 minutes the result is a satisfyingly savoury roll, perfect alongside a bowl of warming soup.